- Chicken & Pepper Pasta.jpg (46.63 KiB) Viewed 137 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 500g spaghetti
- Salt and freshly ground black pepper
- 450g cooked chicken, shredded
- 190g jar roasted red pepper pesto
- 100g baby spinach
- 100g feta, crumbled
- Handful of fresh basil leaves, roughly torn
- 4 spring onions, finely sliced
- Squeeze of lemon juice
- 50g Parmesan, finely grated
Method
1. Cook the pasta in a large saucepan of lightly salted boiling water following the pack instructions. Drain, reserving 2 tbsp of the cooking liquid, and return to the pan.
2. Add the chicken, pesto, spinach, feta, basil and spring onion, along with the reserved cooking liquid to the pan and toss well to mix. Add the lemon juice and season to taste. Serve topped with the Parmesan and garnished with fresh basil leaves, if liked.
¡SHARE TOPIC!